Peanut & herb noodle salad

Combine vegan-friendly rice vermicelli noodles, edamame and cucumber, along with lime juice, sweet chilli sauce and herbs to make this fragrant dish

  • Prep:20 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 504
  • fat 23g
  • saturates 3g
  • carbs 48g
  • sugars 0g
  • fibre 10g
  • protein 20g
  • salt 1.6g


  • 2 nests of rice vermicelli noodles
  • small bunch of mint , leaves picked and finely chopped
  • small bunch of coriander , finely chopped
  • small bunch of basil , leaves picked and finely chopped
  • 2 limes , zested and juiced
  • 1 tbsp sweet chilli sauce or jam, plus extra to serve
  • 1 tbsp neutral-tasting oil
  • 1 tbsp soy sauce
  • 1 cucumber , cut into 2cm chunks
  • 1 carrot , peeled into ribbons using a vegetable peeler
  • 100g edamame beans (defrosted if frozen)
  • 50g salted peanuts , bashed
  • sesame seeds , for sprinkling
  • 1 tbsp chilli sauce , to serve
  • 1-2 spring onions , sliced, to serve


  1. Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.

  2. Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.

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